Chicken Vegetable Stir Fry

We really liked this one, especially the cauliflower which adds such a great texture. I omitted the onion because I didn't have it. Also, when stir frying the veggies, after about 4 minutes, I added a small amount of water and put the lid on the wok to steam them a bit--for about 3 minutes. I recommend it.

4 t. cornstarch
1 c. chicken broth
2 T. soy sauce
1 lb. boneless skinless chicken breasts, cut into strips
2 T. peanut or sesame oil, divided
1 1/2 c. fresh cauliflowerets
1 1/2 c. fresh broccoli florets
2 med carrots, sliced
1 small sweet red pepper, julienned
1 small onion, halved and sliced
1 garlic clove, minced
1/2 t. pepper
1/2 t. salt
1/4 to 1/2 t. crushed red pepper flakes
2 1/2 c. hot cooked jasmine rice

Combine cornstarch, broth, soy sauce until smooth, set aside. In a wok, stir fry chicken in 1 T. oil until no longer pink. Remove and keep warm. Stir fry the veggies in remaining oil until crisp tender. Add garlic, salt, pepper, and pepper flakes. Cook 1 minute longer.
Stir cornstarch mixture and add to pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Add chicken, heat through. Serve with rice.

Chicken stir-fry with Broccoli and Cashew

Chicken stir-fry with Broccoli and Cashew

Marinate 1 ½ lbs. chicken for 10 minutes in ¼ c. soy sauce, 2 t. vanilla, ¾ t. fresh grated ginger
Steam and dry 1 lb. broccoli

Heat 3 T. peanut oil in wok; stir fry the following for 3 minutes:

½ c. sliced green onions
1 crushed and chopped large clove of garlic
1 ½ c. coarsely chopped cashews

Transfer to bowl. Then heat 2 T peanut oil, stir fry chicken 5-6 minutes. Stir in nut mix and broccoli, toss until hot. Serve over rice.